Cheesy Baked Eggplant Parmigiana

    Cheesy Baked Eggplant Parmigiana


    203 people made this

    Eggplants baked with garlic, onion, tomatoes, spinach and three types of cheese. A perfect winter baked vegetable main.

    Serves: 6 

    • 1 eggplant, sliced into 1cm rounds
    • 2 tablespoons olive oil, or as needed
    • 1 tablespoon garlic powder, or to taste
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 3 cloves garlic, chopped
    • 2 small tomatoes, chopped
    • 320g fresh spinach leaves
    • 1/2 cup ricotta cheese
    • 3/4 cup (90g) grated mozzarella cheese, divided
    • 3/4 cup (90g) grated Parmesan cheese, divided
    • 3/4 cup tomato pasta sauce
    • 2 teaspoons Italian seasoning

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C. Brush eggplant slices with olive oil on both sides, and place them on a baking tray. Sprinkle garlic powder over the top. Bake for 10 minutes.
    2. Heat two tablespoons of olive oil in a large frypan over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices.
    3. In a medium bowl, mix together the ricotta, 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese. Set aside.
    4. Place the eggplant slices in a greased 20x30cm baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the pasta sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
    5. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

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